1 1/2 to 2 lbs. boneless round steak
1 clove garlic, minced
1/4 tsp. pepper
1/2 tsp. salt
1 tbsp. chili powder
1 tbsp. prepared mustard
1 chopped onion
1 beef bouillon cube, crushed
1 (16 oz.) can tomatoes, cut up
1 (16 oz.) kidney beans, drained

Spread meat with mixture of garlic, pepper, salt, chili powder and mustard. Cut into 1/2 inch wide strips. Place in slow cooking pot. Cover with onion, bouillon cube and tomatoes. Cover and cook on low for 6 to 8 hours. Turn control to high. Add beans and cook, covered, for 30 minutes. Serve on bed of rice. Makes 6 to 8 servings.